Quick Pickled Radishes
A while back we posted a recipe for Easy Pickled Onions, and it was maybe the simplest, most satisfying recipe I've ever posted. It's certainly not a challenging recipe, but spending just 5 minutes making a dish that lasts for weeks in the fridge and can brighten up just about any meal is worth it's weight in gold. I love radishes and knew I needed to do something similar to both make them last a bit longer in the fridge and give them a bit more flavor. These pickled radishes taste much lighter and sweeter than a typical radish, but still have a great crunch. I like to add them to everything from sandwiches and burgers to salads and avocado toast- as you'll see below. I'm addicted! But the best part? They really couldn't be easier to make! A little chopping and pouring is really all you need to do. They last about a couple weeks in the fridge, and they're so easy to whip up this'll become one of your new favorite 'condiments'. I promise. Let's eat!
8 ounces radishes, thinly sliced
3/4 cup apple cider OR rice vinegar
1/2 cup hot water
2 teaspoons salt
1 teaspoon sugar
Thinly sliced the radishes using a sharp knife or a mandolin slicer.
Place the sliced radishes in a jar capable of holding about 16-20 ounces. We used a round weck jar, but any kind that closes will do.
Whisk together the vinegar, water, sugar, and salt in a medium-sized bowl until the sugar and salt are fully dissolved. Pour the mixture over the radishes and let sit at room temperature for at least 1-4 hours. Cover the jar with a lid and place it in the refrigerator for at least 1 day to pickle. The longer it pickles, the sweeter and softer the radishes will be.
Use the pickles on whatever you like! Pickled radishes will last for a few weeks stored in their jar in the refrigerator.
Easy Pickled Onions
When I stayed in Jackson Hole for Thanksgiving this year, I had a hard time finding meals that were vegan-friendly. While I was there I ate a lot of salad, french fries, and avocado toast from room service. The avocado toast was a tiny, beautiful portion covered in baby radishes and pink pickled onions. I'd need like four of said portions to actually fill me up, but the onions were just SO good on top - I knew I'd have to recreate them at home. After that, I sort of forgot about them for awhile. Lately, I've gotten back into my avocado toast obsession and craved a little extra snap on top, so I decided it was time I make my own.
Their flavor is so much lighter and sweeter than a typical onion, but these pickled onions still have a great crunch. They're perfect on burgers, tacos, sandwiches, salads, or - you guessed it - avocado toast! If you follow us on instagram, you might've seen the recent picture (shown below) featuring them. I'm totally addicted! I even like them straight from the jar.
The best part? They really couldn't be easier to make. A little chop and pour is really all you need to do! They last about a couple weeks in the fridge, and they're so easy to whip up this'll become one of your new favorite 'condiments'. I promise. Let's eat!
1 medium red onion, thinly sliced
1 medium clove garlic, quartered (optional)
3/4 cup apple cider OR rice vinegar
3/4 cup warm water
1 teaspoon sugar
1 teaspoon salt
Place the sliced onion and garlic, if using, in a jar capable of holding at least 20 ounces. We used a round weck jar, but any kind that closes will do.
Whisk together the vinegar, water, sugar, and salt in a medium-sized bowl until the sugar and salt are fully dissolved. Pour the mixture over the onions and garlic and let sit at room temperature for at least 1-4 hours. Cover the jar with a lid and place it in the refrigerator for at least 1 day to pickle. The longer it pickles, the sweeter and softer the onions will be.
Use the pickles on whatever you like! Pickled onions will last for a few weeks stored in their jar in the refrigerator.
Pickled Cucumber Salad with Peas and Fresh Dill
Its been a great week for us. We spent the last week vacationing in Maine, where Amber originally grew up. While there we hiked to the top of Maine's tallest mountain, Mt. Katahdin (about 4,000+ft elevation), successfully rafted Class V rapids on the Penobscot river, and spent time catching up with friends and family. We'll have a post coming up all about that trip and the amazing food we ate, but for now, we're just happy to get back to our regular routine. Nothing like sleeping in your own bed after a week of air mattresses and futons! We were able to find plenty of fresh fruits and veggies in season and farmers markets being held in Maine, which means it if OFFICIALLY summer. To celebrate, and to get our bodies back on track after a week of travel and extreme workouts, we're munching this easy-to-whip-up summer salad with quick-pickled cukes, crunchy English peas, spicy shallots, and a bunch of fresh dill to kick it up a notch (you know, Emeril-style). It's a great recipe for eating up garden-grown goodies and for feeling a little reset after a week of treatin' yo'self, like we did. Let's eat!
-2 large cucumbers, peeled, deseeded, and sliced (about 3 cups)
-1 large shallot, thinly sliced
-1½ tablespoons sea salt
-1½ tablespoons champagne vinegar OR apple cider vinegar
-1 teaspoon organic sugar
-2 tablespoons fresh dill, finely chopped
-1 cup uncooked english peas
-¼ teaspoon ground black pepper
Wash and peel cucumbers. Remove ends and cut lengthwise, using a spoon to scoop out the seeds from the middle so you have two boat-like halves. Slice the halves thinly into little crescent moon shapes. Place into a medium sized colander. Thinly slice the shallot and add to colander. Toss shallots and cucumbers in the salt and let sit about 20 minutes. Once ready, squeeze the veggies to drain excess liquid and rinse the veggies well under cool water. Place drained + rinsed veggies into a medium mixing bowl and set aside.
In a small bowl, combine vinegar with sugar and stir well. Toss into cucumber + shallot mixture and stir in dill, peas, and pepper. Toss to combine, and serve immediately with an extra sprig of fresh dill. Leftover can be refrigerated up to 3 days. Enjoy!